Use a mixture of firm brined olives to make this dish.
- 1 cup mixed olives (such as picholine, nafplion, and Kalamata) in brine, drained
- 1 tbsp. extra-virgin olive oil
- 2 tsp. finely chopped mixed fresh herbs such as flat-leaf parsley, basil, and oregano
- 1⁄2 tsp. lemon zest
Combine ingredients in a bowl and let sit for 1 hour. Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.